Lemon Meringue Pie

• 1 (9-inch) pie shell, baked
• 1 1/2 c. sugar
• 1/3 c. plus 1 Tbsp. cornstarch
• 3 egg yolks, slightly beaten
• 1 1/2 c. water
• 3 Tbsp. butter or margarine
• 2 tsp. grated lemon peel (optional)
• 1/2 c. lemon juice
• 1 or 2 drops yellow food coloring (if desired)

1. Bake pie shell.
2. Heat oven to 400u0b0.
3. In saucepan, blend sugar and cornstarch.
4. Combine egg yolks and water; stir gradually into sugar mixture.
5. Cook, stirring constantly over medium heat until mixture thickens and boils.
6. Boil and stir 1 minute.
7. Remove from heat; stir in butter, lemon peel and juice and food coloring. Immediately pour into baked pie shell.
8. Heap meringue on hot pie filling; spread over filling carefully, sealing the meringue onto edge of crust to prevent shrinking or weeping.
9. Bake about 10 minutes or until delicately browned.
10. Cool pie away from draft.

pie shell, sugar, cornstarch, egg yolks, water, butter, lemon peel, lemon juice, coloring

Taken from www.cookbooks.com/Recipe-Details.aspx?id=345631 (may not work)